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"Fried" Fish Sandwiches

"Fried" Fish Sandwiches

Nutrition Facts
  • Makes: 4 servings
  • Start to Finish: 30 mins


  • 1 tablespoon plus 1 teaspoon canola oil
  • 1/2 cup panko bread crumbs
  • 1/4 cup reduced-fat mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped capers
  • 1 scallions, finely chopped
  • 1 1/2 teaspoons chopped tarragon
  • Salt
  • Freshly ground black pepper
  • 4 4 - ounces skinless halibut or sea bass fillets
  • 4 potato rolls, split and toasted
  • 1 medium tomato, sliced into 4 rounds
  • 2 cups arugula


  1. Preheat the oven to 425 degrees . In a large ovenproof nonstick skillet, heat 1 tablespoon oil. Add panko and cook over medium heat, stirring, until golden, about 3 minutes. Transfer to a plate and wipe out skillet.
  2. To make tartar sauce, whisk together mayonnaise and mustard in a small bowl. Stir in lemon juice, capers, scallion and tarragon; season with salt and pepper. Spread 1 tablespoon on each fish fillet and sprinkle with toasted panko, pressing so that the bread crumbs adhere.
  3. Heat remaining 1 teaspoon oil in skillet. Add fish, panko side up, and cook over medium-high heat until lightly browned, about 3 minutes. Transfer to oven and bake until fish is cooked through and no longer translucent, 4 to 5 minutes.
  4. Spread remaining tartar sauce on rolls and top with fish, tomato slices and arugula.